Ingredients with Measurements:
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and sliced into 1/2-inch rounds
- 1 medium red onion, cut into wedges
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss together the sweet potato, carrots, red onion, red and yellow bell peppers, and zucchini with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
4. Spread the vegetables out in a single layer on the prepared baking sheet.
5. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
6. Remove from the oven and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 160
Fat: 9g
Carbohydrates: 19g
Fiber: 4g
Protein: 2g
Substitutions for ingredients:
- You can substitute any of the vegetables with your favorite ones, such as broccoli, cauliflower, or mushrooms.
- You can use dried herbs instead of fresh ones, but reduce the amount by half.
Variations:
- Add some crumbled feta cheese or grated Parmesan cheese on top before serving.
- Drizzle some balsamic glaze over the roasted vegetables for extra flavor.
- Add some sliced garlic cloves to the vegetables before roasting.
Tips and tricks:
- Cut the vegetables into similar sizes to ensure even cooking.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- Use a good quality olive oil for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the roasted vegetables in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the roasted vegetables on a platter with some fresh herbs and lemon wedges on the side.
Garnishes:
- Fresh herbs, such as parsley or basil
- Lemon wedges
Pairings:
- Serve the roasted vegetables as a side dish with grilled chicken or fish.
- Add some cooked quinoa or brown rice to the roasted vegetables for a healthy and filling vegetarian meal.
Suggested side dishes:
- Garlic bread
- Mixed green salad
Troubleshooting advice:
- If the vegetables are not browning enough, increase the oven temperature to 425°F and roast for an additional 5-10 minutes.
Food safety advice:
- Wash all the vegetables thoroughly before using them.
- Use a separate cutting board and knife for the vegetables and meat to prevent cross-contamination.
Food history:
- Roasting vegetables has been a popular cooking method for centuries, dating back to ancient times when people used to cook food over an open fire.
Flavor profiles:
- The roasted vegetables have a sweet and savory flavor, with a hint of garlic and herbs.
Serving suggestions:
- Serve the roasted vegetables as a side dish for a holiday meal or a weeknight dinner.
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